Vermont Minestrone

Minestrone soup.....what can you really say about it?  So delicious, so good for you, so filling, so satisfying....need I go on?  I had a little cold last week and all I wanted was soup, and this one was the first to pop into my head.

I love that it is chock full of veggies, and I love that most of them come from my garden.  Perfect for using up all those veggies at the end of the growing season.  This is my version of minestrone soup, and it is my favorite.  I am forever ruined for all other versions I made a pot of it and ate it for lunch all week, and I even had it for dinner another night.  I just can't get enough of it - it's that good!  Make it now....you just have to.

Vermont Minestrone

1 1/2 cups onion, chopped
1/4 garlic, chopped
1/2 cup carrots, sliced
3/4 cup green peppers, chopped
3/4 cup celery, chopped
3/4 cup zucchini, sliced
1 cup kale, chopped
4 cups water
12 oz diced tomatoes
1 cup plain tomato sauce
1, 15 oz can garbanzo beans
1 tbsp dried parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, heat 1/4 cup olive oil then add the onions and garlic and saute for 5 minutes.  Add the rest of the ingredients to the pan and simmer for 1 hour.  Serve with grated Parmesan cheese and a few croutons on top.

Note:  If you like noodles in your soup, you can add 1 cup of uncooked elbow noodles after it's simmered for an hour, and let it cook another 10 minutes before serving.